Indian Journal of Fundamental and Applied Life Sciences ISSN: 2231-6345 (Online)
An Online International Journal Available at http://www.cibtech.org/jls.htm
2011 Vol. 1 (2) April – June, pp. 111-118/Patel et al.
Research Article
Evaluation of Suitability of Sago (Tapioca Starch) As a Functional Ingredient in Ice Cream
Mayank Patel1, Suneeta Pinto2, Jana A3, Aparnathi KD4
1,3
Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand-388 110 ,
Gujarat, India.
2
Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Mother Dairy,
Gandhinagar, Gujarat
4
Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand-388 110,
Gujarat, India
*Author for Correspondence: E-mail: suneeta_pinto@yahoo.co.in
ABSTRACT
The present study was planned and conducted to evaluate the suitability of sago (tapioca starch) as a functional
ingredient in ice cream. In this study an attempt was made to prepare a regular fat (10.0%) ice cream using a
combination of sago and whey protein concentrate (WPC-70) as stabilizer and emulsifier respectively and see whether
it can compare favourably with premium ice cream. The experimental ice cream (10.0% fat) was compared against two
control ice creams, one having 10.0 % fat and other having 14.0% fat using commercial stabilizer (Na-alginate) and
emulsifier (glycerol monostearate). The tentative formulation of sago and WPC based ice cream was studied using
vanilla as flavouring. Sago and WPC was incorporated in experimental ice cream mix at 1.0 and 0.5% (w/w)
respectively. Sago in combination with WPC helped in imparting desired body and texture, and richness quite similar
to premium ice cream. The sensory characteristics of experimental ice cream were at par with those of premium ice
cream but significantly greater than those of regular control ice cream. It can be concluded that regular ice cream can
be successfully prepared using sago and WPC with sensory characteristics at par to that of premium ice cream. Such ice
cream was sensorily more acceptable than regular ice cream made using commercially available stabilizer and
emulsifier.
Key Words: Tapioca, Sago, Natural, Ice cream, Stabilizer
INTRODUCTION
In recent years, consumer interest in the relationship
between diet and health has increased substantially.
There is much greater recognition today that people can
help themselves and their families to reduce the risk of
illness and disease and to maintain their state of health
and well being through a healthy lifestyle, including the
diet. Increasing preference of consumers towards natural
ingredients has tempted ice cream manufacturers to
search for new ingredients including health beneficial
effects. Starches open up new opportunities for
manufacturers to create a wide variety of ice cream and
frozen desserts with desirable melt-in-mouth textures and
full, clean flavours especially for low-fat versions
(Koxholt 2000). Sago is well known as tapioca pearl or
saboodana in Indian market. Process tolerant tapioca
starches have a bland flavour and are ideal in delicately
flavoured ice creams. In addition to full flavour
transparency, tapioca starches are suitable for HTST and
UHT systems (Koxholt 2000). Sago is reported to deliver
health benefits such as serving as demulcent and destitute
of irritating properties. Tapioca starch forms an excellent
diet for the sick and convalescent. Sago has a low caloric
value (3.1 kcal/g) compared to other carbohydrates.
Gelatinized starch has thixotropic properties which
imbibes great amount of water in food system to give
gelling-like effect, affecting the mouth feel of product.
However, no reports are available in the literature
regarding use of sago in manufacture of ice cream. Whey
and whey products have been used successfully in ice
cream and frozen dairy desserts. The use of judicious
amounts of whey protein typically results in superior
finished product quality - flavor, body-texture and
freeze/thaw stability with attendant cost reduction. The
whipability and foaming function of whey proteins adds
to desirable performance during freezing of ice cream
influencing overrun. In this context, it was envisaged to
formulate regular (10% fat) ice cream using sago and
WPC to replace commercial stabilizer and emulsifier
respectively and assess its sensory quality to see if it can
purport to simulate a premium ice cream. Therefore, the
present project has been contemplated to standardize the
formulation for full-fat ice cream using sago and WPC as
natural stabilizer and emulsifier, to assess the ice cream
for its physico-chemical, rheological and sensory
characteristics, to compare experimental ice cream with
two control product regular (10% fat) and premium (14%
111
Indian Journal of Fundamental and Applied Life Sciences ISSN: 2231-6345 (Online)
An Online International Journal Available at http://www.cibtech.org/jls.htm
2011 Vol. 1 (2) April – June, pp. 111-118/Patel et al.
Research Article
fat) ice cream made using commercial stabilizer and
emulsifier and to assess the calorie-contribution of
experimental ice cream vs. Premium ice cream.
MATERIALS AND METHODS
Fresh, raw mixed (cow and buffalo) milk was used as the
base material for ice cream manufacture. Sagartm brand
skim milk powder and WPC-70 obtained from Mahaan
Protein Ltd., Uttar Pradesh was used. Alginate-S4TM of S.
Square & Co., Gwalior and Glycerol Mono Stearate
(GMS) was obtained from M/s. Brion Fine Chemicals,
Mumbai. Vanilla essence No. 1 obtained from M/s. Bush
Boake Allen (India) Ltd., Chennai. Tapioca sago was
obtained from M/s. Sabu Traders, Salem, Tamilnadu.
Sago was initially soaked in 3.33 times (by wt) of skim
milk at 37 0C for 10 min. Gelatinization of soaked sago
was carried out by heating it at 85 0C for 10 min in a
boiling water bath.
Preparation of Ice Cream Mix and Freezing
The quantity of milk, cream, skim milk powder, sucrose,
sodium alginate, sago and GMS required for a 5 kg
batch was calculated using serum point method. Skim
milk powder and other dry ingredients (except sago)
were mixed with a part of sugar prior to incorporation in
milk-cream mixture at about 50 0C. The mixes were
further heated to 80 0C and the gelatinized sago paste was
added to the mix and mixed thoroughly. The mixes were
then homogenized in a double stage homogenizer
(Goma-make, Model No. H-502, M/s. Goma Engineering
Pvt. Ltd., Thane, Mumbai) at 2000 and 500 psi pressures
in the first and second stage respectively and pasteurized
at 80 0C for 5 min. The pasteurized mixes were
immediately cooled to 3-4 0C and aged overnight at same
temperature. The flavouring ingredient (i.e. Vanilla) was
added just prior to freezing.
For preparing different batches of ice creams (two
controls and one experimental), the aged mixes were
frozen in a horizontal batch freezer (M/s. Pal Engg. Pvt.
Ltd., Ahmedabad, Gujarat) (cylinder capacity 10 lit). The
temperature of the circulating refrigerant was -23 to -30
0
C. After freezing the mix to a semi-solid consistency
(which took around 20-25 min), as inferred from the load
on the ammeter (3 amp) and accumulation of ice on the
freezer door, air was whipped at a pressure at 10-15 psi
for 2 min. The ice cream was drawn directly into 100 ml
High Impact Polystyrene (HIPS) cups and 1 lit. wax
coated paper board cartons. The surfaces of the cup was
leveled and then covered with wax coated paper board
lids. The filled ice cream cups/packs were then
transferred immediately to a hardening tunnel
(maintained at –25 0C) for 2-3 h and then transferred to a
deep freeze maintained at –18 + 2 0C. The hardened ice
creams were subjected to compositional analysis, melting
quality test and organoleptic evaluation.
Analyses of Ingredients
The fat content of milk and cream were estimated by
Gerber method (ISI 1977). The total solids of milk was
determined by the standard procedure using a Mojonnier
Milk Tester (Model D, Mojonnier Brothers Co., Chicago,
USA) (Anonymous 1959). The titratable acidity of milk
was determined by standard method (ISI 1961). The
moisture content of sago and ice cream mixes were
determined by standard method using 2 g sample (ISI
Handbook of Food Analysis 1989). The fat content of ice
cream mix and sugar content were determined by the
standard method using 5 g of mix (Anonymous 1989).
The protein content of the ice cream mixes was
determined by Kjeldahl method (AOAC 1980). The ash
content was determined following the standard method
(ISI 1961). The viscosity of ice cream mix was
determined after ageing mixes at 3 ± 2 0C for 24 h using
a ‘Haake’ Viscometer (Model VT-550. Gebr, Haake
gmbh, Germany). The equipment was standardized to
system No. 1 MV-DIN with a factor of 61.4 Pa/N-cm and
M factor of 1.29 (min/s) using speed level 10 (i.e. 500
rpm). This speed level was selected from amongst the
speed levels 1 – 10, as it gave consistent result. The
values of viscosity were expressed in mpa.s. The specific
gravity of ice cream mix was determined at 20 0C using a
specific gravity bottle (Ling 1963). Overrun in ice cream
was determined as per the method given by Marshall et
al., (2003). The method given by Loewenstein and
Haddad (1972) was employed for evaluating the melting
characteristics of ice cream.
Sensory Analysis
Fresh samples of ice cream 100 ml cups after 24 h of
hardening at -18 ± 2 0C in hardening room were
tempered to -12 ± 2 0C for 1-2 h in a retail cabinet for
sensory evaluation. Sensory evaluation was performed in
a well-lit and ventilated laboratory. The panel members
were selected from among the faculty members on the
basis of familiarity with judging ice cream and based on
experience and their capacity to distinguish quality
variations and other attributes in ice cream. The final
selection of panelists (6 in number) was done on the basis
of results of triangle test using ice cream. A modified
version of ADSA ice cream scorecard was used in paper
form (Bodyfelt et al., 1988). The total number of samples
evaluated per session was not more than 3. Panelists were
asked to rinse their mouth with lukewarm water
(containing 1% by wt sodium chloride) before assessing
each sample and to expectorate al the ice cream samples.
112
Indian Journal of Fundamental and Applied Life Sciences ISSN: 2231-6345 (Online)
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2011 Vol. 1 (2) April – June, pp. 111-118/Patel et al.
Research Article
All the samples were simultaneously presented to each
panelist in a random order. All the samples were coded
with a 3 digit random number.
Statistical Analysis
The mean values of each attributes under study were
subjected to statistical analysis using Completely
Randomized Design with equal number of observations.
The ANOVA for the values of each attribute were
performed to evaluate the effect of sago and WPC on
physico-chemical and sensory characteristics of ice
cream. The means for the data were separated by Least
Significant Difference test (Snedecor and Cochran 1980).
The significance was pre-established at < 0.05.
RESULTS AND DISCUSSION
Formulation of Sago Based Ice Cream
Preliminary trials were conducted to select the level of
milk fat, MSNF, sago, WPC, and sugar. According to
PFA (2006) regular ice cream should have minimum of
10.0 % milk fat. Hence, it was decided to keep 10.0 %
milk fat in experimental ice cream. The MSNF content of
ice cream varies inversely with the fat content. The
MSNF content tried in preliminary trials was 10.0, 11.0
and 12.0 % (w/w) in ice cream. The ice cream containing
12.0% MSNF had powdery taste. Regular ice cream with
10.0 % MSNF gave desirable body and texture, without
imparting any powdery taste. Moreover, it was sufficient
to ensure minimum protein content prescribed by PFA in
ice cream (i.e. 3.5 %). The solid not fat content of regular
ice cream was 11.0 % to meet minimum requirement of
protein as per PFA standards. In experimental ice cream
MSNF content was 10.0 % because we added WPC,
which compensated the requirement of protein content.
In premium ice cream fat content was higher; so MSNF
level was kept as low as possible that is 10 %, only to
meet protein requirement (min. 3.5 %).
Sweetness depends on the concentration of sugar in water
of the mix (Marshall et al., 2003). Fat content too affects
the perceived sweetness intensity of sweeteners (Weit et
al., 1993). Ice cream containing 0.5 % milk fat was
perceived to be sweeter than those containing 4.0, 6.0
and 9.0 % fat (Prindiville et al., 1999, 2000). To select
the level of sweetener in the preliminary trial, sucrose
was used at the rate of 15.0, 15.5 and 16.0% (w/w) in the
ice cream formulation. For obtaining ice cream with
optimum sweetness it was found necessary to add
sucrose at the rate of 16.0%.
Water has been the medium used for gelatinization of
starch. Few researchers have studied milk as a medium
for starch gelatinization (Abu-Jdayil et al., 2004a,
2004b). Water as medium for gelatinization of sago may
create problem of dilution of total solids in ice cream.
Hence, in present study it was decided to use whole milk
as medium for gelatinization of starch present in sago.
Varying quantities of whole milk viz., 600, 800, 1000,
and 1200 g was used to soak 300 g of powdered sago.
The one prepared with 1000 g milk showed good gel
characteristics. Milk quantity lower than 1000 g resulted
in sticky gel. Use of 1200 g of milk resulted in somewhat
weaker gel. Therefore, a level of 1000 g milk per 300 g
sago was selected for gelatinization. Three levels of sago
(unsoaked basis) i.e. 1.0, 1.5, and 2.0 % by wt of mix was
tried out. Higher levels resulted in slight gummy and
pasty bodied ice cream. Hence, 1.0 % sago (unsoaked)
was used as natural stabilizer in experimental ice cream.
No other stabilizer was used.
Table 1. Formulation for experimental and control ice creams
Sr. No.
Constituents
Level (%)
Sago based ice
cream (S)
Regular ice cream
(Control A)
Premium ice cream
(Control B)
10.0
10.0
16.0
-
10.0
11.0
15.0
0.20
14.0
10.0
16.0
0.10
-
0.20
0.10
1.
2.
3.
4.
Milk fat
MSNF
Sweetener (sucrose)
Stabilizer (Na-alginate)
5.
Emulsifier (GMS)
6.
Sago
1.0
-
-
7.
Whey Protein Concentrate
0.5
-
-
37.50
36.50
40.20
Total solids
113
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Research Article
Table 2. Chemical composition of experimental and control ice creams
Constituents (%)
Fat
Protein
Total Carbohydrate
Ash
Total Solids
S
10.29
4.09
22.83
0.77
37.95
CA
10.33
4.07
21.65
0.83
36.88
CB
14.33
3.83
21.94
0.73
40.84
Statistical analysis
SEM
0.089
0.033
0.084
0.011
0.06
CD(0.05)
0.269
0.101
0.253
0.034
0.181
C.V.%
1.88
2.05
0.93
3.59
0.38
Abbrev: S - Sago based ice cream (10 % fat); CA - Control A (10% fat); CB - Control B (14% fat)
Table 3. Physical properties of experimental and control ice creams
Acidity
(% LA)
Viscosity
(mpa.s)*
Overrun (%)
Melting
resistance**
S
0.219
83.00
75.91
43.64
CA
0.213
71.67
78.60
52.41
CB
0.213
91.00
73.18
44.27
0.002
0.694
0.547
0.522
CD(0.05)
NS
2.091
1.649
1.572
C.V.%
1.95
2.08
1.77
2.73
Statistical analysis
SEM
(Based on six replications)
* Viscosity measured at 20 0C; ** g of ice cream melted at 37.5 0C for 40 min.
Abbrev: S - Sago based ice cream (10 % fat); CA - Control A (10% fat); CB - Control B (14% fat)
114
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Research Article
Table 4. Sensory quality of experimental and control ice creams
Sensory score for
Ice cream
Flavour
(45)
Body &
texture
(30)
Melting
quality
(5)
Colour and
appearance
(5)
Total sensory
quality
(100)*
S
38.29
26.98
4.67
4.68
89.32
CA
35.75
26.55
4.2
4.58
85.99
CB
39.07
27.84
4.63
4.64
90.92
SEM
0.854
0.347
0.1
0.107
1.055
CD(0.05)
2.57
NS
0.302
NS
3.18
C.V.%
5.55
3.13
5.46
5.66
2.91
Statistical Analysis
* Max. Score of 15 was given for Bacterial quality to all samples.
Abbrev: S - Sago based ice cream (10 % fat); CA - Control A (10% fat); CB - Control B (14% fat)
Table 5. Calculated calorific value of the vanilla flavoured sago based regular fat vs. A premium ice cream mix
(per 100 g mix).
Sr.
No.
Ingredient
Sago
based ice
cream
(%)
Sago based
ice cream
energy
(Kcal)
Regular ice
cream
(%)
Regular ice
cream
energy
(Kcal)
Premium ice
cream
(%)
Premium ice
cream energy
(Kcal)
1.
Fat
10.00
87.90
10.00
87.90
14.00
123.06
2.
MSNF*
10.00
36.64
11.00
40.30
10.00
36.64
4.
Sugar
16.00
61.92
15.00
58.05
16.00
61.92
5.
Na- alginate
-
-
0.2
0.78
0.10
0.38
6.
GMS
-
-
0.2
1.66
0.10
0.83
7.
Sago**
1.0
3.87
-
-
-
8.
WPC
0.5
1.60
-
-
-
Total Cal.
191.93
188.69
222.83
*MSNF contain approx. 36 % protein and 55 % lactose
** Sago contained 12 % moisture and 7 % resistant starch which do not impart energy.
115
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Research Article
Three levels of WPC viz., 0.5, 1.0, and 1.5 % was
attempted in experimental ice cream. The functional
characteristics of whey proteins such as water binding,
emulsification and foaming adds to desirable
performance during freezing especially whipping ability.
Hence, there was no need to add any permitted
emulsifier. The stabilizer and emulsifier content of
regular ice cream was slight higher than premium ice
cream; because high stabilizer content in premium ice
cream was shown to give a soggy body and higher
emulsifier content caused destabilization of fat during
freezing of premium ice cream. The physico-chemical
and sensory characteristics of the regular fat sago based
ice creaam (10.0% fat) which was designated S, was
compared against a regular fat (10 %) control (designated
control A) and premium (14.0 % fat) control (designated
control B) ice creams. The formulation (Table 1) for sago
and WPC based regular fat ice cream was tried out with
vanilla flavouring. This experimental ice cream was
compared with control A (regular) and control B
(premium) ice creams. Vanilla was added at the rate of
0.1% in all the 3 ice creams. Totally, six replications
were undertaken.
The results of experiment are discussed below. Table 2
shows the average values of compositional parameters of
the experimental and two control vanilla ice creams.
Control B had the least protein content, which was
significantly lower than the other two ice creams (i.e. S
and Control A). The protein content of S was similar to
that of Control A even though the former had lower
MSNF (i.e. 10.0 vs. 11.0). This was due to the protein
contributed by WPC over and above the one inherent in
MSNF in S. The total carbohydrate of experimental ice
cream was significantly higher than that of control-A and
control-B. The contribution of carbohydrate by sago in
experimental ice cream led to the observed significant
difference. The significantly higher ash content of
control-A ice cream was due to its higher MSNF (11.0
%) than the other two. Table 3 shows the average values
of physical parameters monitored viz. Acidity, viscosity,
overrun and melting resistance of ice cream mix/ice
cream. The highest protein content associated with
sample S could have led to the higher acidity of sample
S. The relation between MSNF and acidity is already
documented (Marshall et al., 2003). The values of acidity
observed in present study are similar to the ones reported
by Gabriel and others (1986), Neshawy and others
(1988), and Patel et al., (2010).
Viscosity of ice cream mix is affected by several factors,
viz. Composition, kind and quality of ingredients,
processing and handling of mix, total solids, temperature,
etc. The acidity of ice cream mix also affects the
viscosity of ice cream mixes (Marshall et al., 2003). The
higher viscosity of the mix based on sago and WPC
could be ascribed to the water binding capacity of both
gelatinized starch of sago as well as inherent property of
WPC. Since control B ice cream had the highest total
solids (i.e. 40.2%), there was less water in the mix to be
frozen. This might have led to the highest viscosity value
observed in such ice cream. Schmidt et al., (1993) found
that the use of carbohydrate-based fat replacers in
reduced calorie ice cream resulted in mixes with higher
viscosity. Flack (1988) reported that denatured proteins
have much greater water binding capacities. The whey
proteins present in WPC used in experimental ice cream
got denatured too during mix pasteurization treatment,
contributing to the viscosity of such ice cream. The
starch contained in potato led to increased viscosity of ice
cream mixes containing added potato pulp (Das et al.,
1989). Starch has been implicated for increased mix
viscosity and restricting ice crystal growth during storage
of ice cream (Cottrell and others 1980).
The least overrun found in control-B is obvious since
milk fat has been known to be overrun depressant. The
premium ice creams commercially available in market
are associated with low (25-45%) overrun (Marshall et
al., 2003). Moreover, control-B mix had the highest
viscosity amongst all ice creams. High viscosity does not
favor whipping ability. The sago based experimental ice
cream had higher overrun compared to control-B, but
was lower than that of control-A. The experimental ice
cream relied on WPC and to some extent on sago to
perform as emulsifier and stabilizer respectively in
comparison to commercial emulsifier (GMS) and
stabilizer (Na-alginate) used in control-A. However,
probably due to higher viscosity obtained in sago based
ice cream mix, it had some detrimental effect on
whippability. The results obtained during the present
investigation corroborate with that of Das et al., (1989),
who found that enhanced viscosity of ice cream mix
containing potato pulp had an adverse effect on overrun
in ice cream. The slower meltdown of ‘S’ ice cream
compared to control-A (both containing 10.0% fat) could
have been as a result of greater stabilizing effect exerted
by combination of sago and WPC compared to the effect
exerted by Na-alginate and GMS. Moreover, GMS does
not have as good water binding capacity as does WPC
especially in its denatured form. Furthermore the starch
in its gelatinized form in sago based ice cream led to high
melting resistance. On the other hand, the high melting
resistance associated with control-B ice cream is due to
highest TS of the mix (40.2%), with further contribution
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Indian Journal of Fundamental and Applied Life Sciences ISSN: 2231-6345 (Online)
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2011 Vol. 1 (2) April – June, pp. 111-118/Patel et al.
Research Article
by Na-alginate in such formulation. Control-B also had
the highest fat content (14.0%); fat is known to retard
meltdown of ice cream. Guinard et al., (1997) reported
that fat content affects the perceived rate of melting of
different foods. Hyvonen et al., (2003) reported that
higher fat content in ice cream seems to retard melting.
However, such melting rate is influenced by the type and
rate of emulsifier used since emulsifier affects the
‘deemulsification of fat’ that takes place during freezing
in the freezer. Slow melting generally indicates over
stabilization and such condition can be corrected by
reducing the amount of stabilizer and/or emulsifier.
Table 4 shows the average values of sensory parameters
viz. Colour and appearance, flavour, body and texture,
melting quality and total sensory score for vanilla ice
creams. Control-A had the least flavour score which
differed significantly from the scores assigned to
‘Control-B’ as well as ‘S’; the later two however were at
par with each other. The superior flavour of premium ice
cream (control-B) is obvious due to the high fat content
imparts richness as well as better mouth feel. However,
sago based experimental ice cream had significantly
higher flavour score than its counterpart (Control-A)
having same fat content (i.e. 10.0%). This indicates that
presence of gelatinized starch from sago and WPC
together led to superior flavour impact compared to use
of Na-alginate and GMS used in control-A. Ohmes et al.,
(1998) emphasized the importance of fat as a flavour
modifier in delicately flavoured ice cream like vanilla.
Jobling (2004) reported that tapioca starch had a bland
taste which has advantages in many delicately flavoured
food applications. Goubet et al., (1998) reported that
retention and release of aroma compounds from food
matrices is governed by the specific interactions between
aroma compounds and food compounds. Flavour release
was least in 18.0 % fat ice cream and higher in lower fat
versions; fat retarded the flavour release (Hyvonen et al.,
2003). Starch and other hydrocolloids have been shown
to interact with flavour compounds by binding them (Hau
et al., 1996). Control-B (Premium ice cream) had
marginally better body and texture than ‘S’ as well as
‘Control-A’ ice cream. However, such difference was
non-significant. This implies that all the three ice cream
samples had acceptable body and texture characteristics.
The superior melting quality of sago based experimental
sample could be ascribed to the action of sago
(gelatinized starch) and WPC (denatured protein)
building up viscosity necessary for developing melting
resistance. The improved melting quality in control-B
(premium ice cream) arose from the initial high TS as
well as high fat content, which coalesce together during
freezing to aid in melting resistance. It is seen from Table
4 that the total sensory score of sago based experimental
ice cream was significantly higher than that of control-A
ice cream; however, the latter ice cream had score at par
with that of control-B (premium grade). This is obvious
since samples control-B and ‘S’ had significantly
superior score for flavour and marginally higher score for
other aspects.
Comparison of Energy Value of Sago Based Regular
Ice Cream with Regular and Premium Ice Cream
The energy value was calculated by taking the energy
value for fat, protein and carbohydrates as follows: fat,
8.79; protein 4.27 and carbohydrates, 3.87 kcal/g. Based
on the data, the energy value of the sago based ice cream
is 191.93 kcal/100 g., the energy value of regular ice
cream is 188.69 kcal/100 g., the energy value of an
premium ice cream is 222.83 kcal/100 g. (Table 5).
Therefore, we can say that experimental and regular ice
cream provides almost same energy, while premium ice
cream provides higher energy than other both ice cream.
The experimental ice cream offers 31.0% less calorie
than premium ice cream even though both the ice creams
are similar in sensory and physico-chemical
characteristics.
Sago and WPC served to make ice cream more
acceptable than its 10.0% fat control and even made it
somewhat closer in sensory aspect to premium ice cream.
Sago did perform as stabilizer and flavour modifier while
WPC acted as an emulsifier as does GMS in commercial
ice creams. Sago and WPC can be used as functional
ingredient in regular fat vanilla ice cream; such ice cream
can be comparable with regular and premium ice cream
in terms of flavour, body and texture, melting
characteristics, and colour and appearance as well as
overall acceptability. The experimental ice cream gives
same amount of calorie as given by regular ice cream.
However the calorie given by experimental ice cream is
31.0% less compared to premium ice cream though
having
same
sensory
and
physico-chemical
characteristics.
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